Chicago Steakhouse chef prepares Braised Wagyu Short Ribs with Sweet Tea Chile Risotto

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Love is in the air, and Valentine's Day is just a few days away!

So if you're still looking to plan the perfect day, maybe this will help you out.

Executive Sous Chef Anthony Cieplinski from the Chicago Steakhouse at Gold Strike Casino Resort joined us on Live at 9.

 

 Braised Wagyu Short Ribs with Sweet Tea Chile Risotto

 

FOR THE SHORT RIBS:

Salt & Pepper- 4 Tbsp. Each

A&P Flour- 2 cups

Olive Oil- ¼ cup

Leeks-1 cup

Carrot-1 cup

Onion-1 cup

Bay Leaf-3 each

Thyme- 3 sprigs

Whole Garlic- 4 cloves

Peppercorns- 1 Tbsp

Tomato Paste- 3 cups

Beef Base- 8 Tbsp

Red Wine- 4 cups

Water- 2 gallons

Short Ribs- 10#

Chiles- 6 halved leaving the seeds (optional)

 

Cut short ribs in to squares (or have the butcher do it for you), season with salt and pepper and dredge in flour and set aside. Heat a large braising pan or large skillet and add olive oil. When hot add short ribs and sear evenly on all sides. Remove short ribs and add leeks, carrots, onion, bay leaf, thyme, garlic, peppercorns, chile peppers and sauté and caramelize. When vegetables have a good caramelized color add tomato paste and beef base and stir well. Add red wine and scrape the pan using a wooden spoon to de-glaze the bottom of the pan. Add water and short ribs back to the pan and place in 300 degree oven for 3 hours.

 

For SWEET TEA-CHILI RISOTTO:

Aborio Risotto- 1 #

Olive oil- 2 Tbsp

Tea- 2 cups

Water- 1 gallon

Chile Peppers- 4 each halved with seeds

Sugar- ½ cup (or to taste)

Salt- to taste

 

Combine water, tea and chile in pot and bring to a boil. Once boiling reduce and let simmer 10 minutes. Strain through a fine mesh sieve, and discard the solids. In a separate pot get the oil hot. Once hot, add the risotto and stir to coat the rice. Turn down heat to medium low and add 1 cup of the tea at a time and allow to reduce, until the rice is soft.

 

TO FINISH:

Remove short ribs carefully from braising pan, and strain the liquid discarding of the solids. Skim the braising liquid to remove as much fat as possible. Place the liquid in a sauce pot and allow to simmer and reduce until it coats the back of a spoon.

Spoon the risotto in the middle of a shallow bowl, and place the short rib on top. Ladle the braising liquid over the short rib and garnish with sliced chile peppers and parsley (or any other nice green)

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